Thursday, May 18, 2017

Fakes~~Greek Lentil Soup

Fakes is full of nutrients, simple, traditional Greek one pot meal / soup. With very few ingredients you can turn this soup into a filling meal. Drizzling very little Olive oil before serving gives a nice flavor to the soup.This is one of the most popular dish made specially during winters in Greece. Lentils are a great source of protein. Fakes soup is high in protein, vitamins, iron and fiber. My kids who are very picky eaters loved this dish. Why not try with your family too? 

Here goes the recipe for day 2, week 3 under the theme " Flavors of Greece".


Ingredients:


Brown Lentils / Whole Masoor dal  2 cups
Tomato paste 2 spoons
Onion 1 small chopped
Carrots chopped 1 cup
Bay leaves 2
Oregano 1/4 spoon
Minced Garlic 1 spoon
Ground black pepper 1/2 spoon
Salt to taste
Olive oil 2 spoons
Water 4 cups


Preparation:



In a deep sauce pan add oil, add crushed garlic and chopped onion.
Saute for a minute and add lentils, 
Add chopped carrots, bay leaf,  Oregano, pepper , tomato paste and salt to taste.
Mix well and add 4 cups water.
Cook on high flame for 10 minutes.
Now reduce the flame, cover and cook for another 30 minutes.
Or until lentils are completely cooked.
Add 1 more spoon of olive oil before serving.
Serve hot.


Check to see what my fellow bloggers are cooking for BM 76.

Wednesday, May 17, 2017

Spanakorizo ~~ Greek Spinach & Rice

Greek cuisine is a Mediterranean Cuisine  makes  wide  use of  Vegetables, olive oil, fish and meat.  Spanakorizo or Greek Spinach rice is one of the traditional  Greek vegetarian  recipe. Squeeze some lemon juice on the rice and serve as it is or with feta cheese or Greek yogurt. This is one of the nutritious and delicious recipe as the dish is filled with lot of fresh dill, spinach and lemon juice.

Today we are starting  with 3rd week of BM 76. My theme for the week is " Flavours of Greece". For next 3 days I will be posting 3 delicious dishes of Greece. For day 1, am here with delicious and simple one pot dish Spanakorizo. Here goes the recipe...........






Ingredients:



Spinach chopped 2 cups
Fresh dill leaves 1/2 cup
Long grain rice 2 cups
Chopped garlic 2 spoons
Crushed red pepper 1 spoon
Olive oil  3 spoons
Salt to taste


Preparation:


Wash and soak rice with 3 cups water for 30 minutes.
In a presser cooker add oil and chopped garlic.
Saute for few seconds and add crushed red pepper.
Saute and add chopped spinach and dill leaves.
Cook for 5 to 7 minute on medium flame.
Now add soaked rice along with water.
Add salt to taste and give it a stir.
Let the water boil for 10 minutes.
Cover and presser cook for 3 whistles.
Let the cooker rest for 10 minutes before removing the lid.
Serve hot.


Check to see what my fellow bloggers are cooking for BM 76.



Friday, May 12, 2017

Coconut Burfi with Rose Syrup

For the final day of Week 2 of BM 76, am here with a quick and easy coconut burfi. Make it with freshly grated coconut or store bought frozen and grated coconut its for sure the burfi is going to turn tasty and yummy. I remember my mom used to make coconut ladoo either with sugar or jaggery, specially during festival season. Because that is when we used to have lots of coconuts at home, as we offer it to god. I remember mom  grating the coconuts, me and my sisters used to add some sugar and eating as it is even before mom made some dessert with it. Those are the happiest and beautiful day of our childhood. 

So this dish goes to 3rd dish under the theme " Mother's Day sweets". Dedicating this sweet to my mom and all the beautiful and wonderful mom's around the world. Here goes the recipe.....

Ingredients:


Grated fresh coconut 1 cupSugar 1/2 cupRose syrup 3 spoonsCashew nuts 10 choppedRaisins 10Butter 4 spoons


Preparation:




Heat on stick a pan and add butter.Now add chopped cashew nuts and saute for few seconds.Now add raisins and saute till they puff up.Now add freshly grated or store bought frozen coconut.Mix well for 5-6 minutes on medium flame.
Keep stirring so that the bottom doesn't burn.
Now add sugar and keep stirring.
After 5 minutes add rose syrup mix well and cook on low to medium flame for 10 minutes.
Switch of flame. Grease a pan or place and transfer the coconut mixture onto it.
Spread evenly and let it rest for 10- 15 minutes.
Now cut into squares or diamonds.
Serve.


Check to see what my fellow bloggers are cooking for BM 76.


Thursday, May 11, 2017

Bellam Jalebi ~~ Jaggery Jalebi

Jalebi has been mine and my mom's all time favorite sweet. In most parts of the India fried jalebi is dipped in sugar syrup. In very few places it is dipped in Jaggery syrup. Unlike sugar, jaggery is rich in minerals specially iron. Me along with  my mom and sisters used to visit my Grandma's place during summer vacation. Grandma or my mom used to get this sweet from a roadside sweet shops, which are very popular  for sweets and snacks specially Kaaja and Jaggery Jalebi. 

Jaggery / Bellam Jalebi goes tot he 2nd day of BM 76 under the theme Mother's Day sweets.





Ingredients:




All purpose flour  1 cup
Rice flour 3 spoons
Bicarbonate soda 1/4 spoon
Jaggery 3/4 cup
Sugar 1/4 cup
Oil for deep frying


Preparation:



Add water to all purpose flour and a smooth batter. 
Batter  should not be too watery or too thick.
Rest aside for 24 hours.
Now add rice flour and bi carbonate soda to the dough add very little water to make a smooth batter.
Again batter should not be too watery or thick.
If you like add little yellow or red food color to the batter.
Mix sugar and jaggery, add 1/2 cup water and bring it to boil.
Syrup should be 2 string consistency.
Add oil in deep frying pan.
A a bottle as shown in the pic, transfer the batter into it.


Now squeeze the bottle and made your desired shape or  circular shape.
Fry till nice and crisp.
Transfer the fried jalebi into hot syrup.
Rest for 4-5 minutes and remove to cool down.
Serve hot or at room temperature.




Check to see what my fellow bloggers are cooking for BM 76.



Wednesday, May 10, 2017

Pistachio Gulab Janum

Mother's day is a  celebration honoring the mother of the family, as well as motherhood, maternal bonds. According to Wikipedia  Mother's day was first celebrated in 1908, when Anna Jarvis held a memorial for her mother at ST Andrew's Methodist Church in Grafton, West Virginia. Her campaign to make Mother's Day a recognized holiday in the United Stated began in 1905, the year her mother died.  International Mothers Day is celebrated on the second Sunday in May. 

I haven't  celebrated this day with my mom ever staying with her but hoping to be with her and celebrate this day in near future. As my mom's birthday  falls in the same month of Mother's day its a month of double celebration for all of us. For next 3 days I will be posting my mom's 3 favorite sweets recipes. For this virtual Mother's day celebration am here with one of my mom's  favorite sweet " Gulab Jamun". 

To make some thing different from  the regular Gulab Janum, I have added freshly ground pistachio powder to the store bought Gulab Jamun mix. Which gives nice flavor and nutty texture to the Jamun's. So this recipes goes to the 1st day of week 2 of BM 76, under the theme " Mother's Day Sweets".


Ingredients:


Gulam Jamun mix -1 cup
Sugar 1 1/2  cup
Pistachio powder 3 spoons
Water 1 cup
Oil for deep frying 


Preparation:


Add 1/2 cup water to sugar and make a syrup.
Transfer the jamun mix  and pistachio powder into mixing bowl add little water at a time to make a dough.
Dough should not be too soft nor too stiff.
Heat oil in deep  pan.
Make small balls out of the dough and deep fry on medium to low flame till nice golden brown color.
Rest on paper towel for a minute and drop them in hot syrup.
Let them rest for 30 minutes to serve.
Can be served hot or chilled with vanilla ice cream.


Check to see what my fellow bloggers are cooking for BM 76.


Friday, May 5, 2017

Grilled Veggie Sandwich

Summer is almost here and its time to grill some of  your favorite veggies and make simple and healthy sandwich to serve  for a simple summer lunch or dinner.  Cut the veggies, marinade with simple vinaigrette made with salt, lime juice,  olive oil and crushed  black pepper. Grill and assemble on the toasted bread, serve.  This yummy sandwich goes to the 3rd day of BM 76 under the theme " Grilled Vegetables".


Ingredients:


Whole grain / white bread 6 slices Bell pepper (red and yellow ) 1
Chinese eggplant 1
Zucchini 1
Tomato 2 large
English Cucumber 1
Red / yellow onion 1
Lime juice 2 spoons
Olive oil 2 spoons
Salt to taste
Black pepper powder 1 spoon
Green chutney 4 spoons



Preparation:

In a small mixing bowl add olive oil, lime juice, salt and pepper powder.
Cut onions  and tomatoes into circles.
Cut English cucumber into 2 inch thin slices.
Slice Zucchini  and eggplant also into thin slices.
Make sure after slicing the eggplant rest them in water.
Cut bell pepper also into thing circles.
Add all the veggies except cucumber and tomato into oil and lime juice mixture.
Mix thoroughly and rest aside for 10 minutes.



Now heat the grill and spray some oil,  place all the veggies and cook till nice and tender.
Toast the bread slightly and spread some green chutney on one side of all the slices.
Now place grilled veggies on Zucchini, onion and bell pepper on the bread slice.
Top with one bread slice and top assemble cucumber, tomato and cheese.
Top it with another slice of bread.
Cut into 1/2 and serve.



Check to see what my fellow bloggers are cooking for BM 76


Thursday, May 4, 2017

Grilled Vegetable Kabobs

Grilling is not just for meat but you can make colorful, flavorful and great recipes with vegetables too. Kids loved assembling the veggies to skewers and grilling them. You can use any vegetable of your choice, just make sure they are colorful. So that, this dish will be the  eye catcher  or the super attractive dish on the dinner / lunch table. This dish goes to 2nd day of BM 76 for week 1 under the theme " Vegetarian Grilling".





Ingredients:


Baby corn 5
Red Onion 1 small
Bell pepper red / green / yellow  1
Cherry Tomatoes 10
Cucumber slices 10
Wooden Skewers 5
Olive oil 2 spoons
Chopped garlic 1 spoon
Red chili flakes / ground black pepper  1/2 spoon
Lime juice 2 spoons
Salt to taste



Preparation:



Soak the wooden skewers in water for 15 minutes.
Cut baby corn into 1/2 inch length.
Peel skin of onion and cut into bite size pieces.
Peel skin of cucumber and cut into 1/4 inch rounds or bite size pieces.
Cut bell pepper into bite size pieces as onions.
In a separate mixing bowl  boil  add olive oil, chopped garlic, red chili flakes / black pepper , salt and lime juice.
Give it a stir and add all the cut veggies.



Toss everything well and let it rest for 5 minutes.
Stick the vegetables on the wooden skewer in any order you want.
Place it on hot grill and cook till tender.
Serve hot.





Check to see what my fellow bloggers are cooking for BM 76.